Breakfast Recipes Gujarati Recipes Snacks Recipes

Sev Usal

Yield: 2 cups
Prep time: 10 minutes
Total time: 20 minutes

Ingredients :

Dry Green Peas / Suki Matar – 1 cup

Onion – 1 Cup (Chopped )

Green Chillies – 4-5 ( slit in length)

Coriander – 2 tbsp ( Chopped)

Cumin / Jeera – 1 tsp

Garlic – 1 tsp ( Chopped)

Coriander Powder – 2tsp

Cumin Powder – 1tsp

Tamarind – 1/2 lemon size

Jaggery – 2 tbsp

Red Chilli Powder – 1 tsp

Salt – to taste

Oil – 1 tbsp

Sev – for garnish

Green Coriander – for Garnish

Lemon – for last Touch

How I do it :

Soak Tamarind and Jaggery in 1/2 cup Water Water.

Soak Dry matar for at least 4 Hours and pressure cook with 1/2 tsp Salt and 1 1/2 cups of water.

Meanwhile heat oil in a wok.

Add Cumin Seeds and garlic. When Garlic turns golden brown, add Onions and Green Chilli. Keep Stirring

When the Onion becomes Translucent, add the Coriander and Cumin Powder. Stir for 1 minute in low heat.

Now squeeze the residues from the soaked Tamarind and mix well to ensure the Jaggery is dissolved properly.

Add this mix to the Onion and cook for 2 minutes in low heat.

Add the cooked Matar / Peas along with 1 cup water

Cook for 5 minutes and remove from heat

Serve with Sev, Chopped Onions , Coriander and Squeeze of Lemon

Special Instructions :

Make sure the Usal is in not very thick while removing from heat and the Matar/ Peas tend to soak water while cooling making the entire Usal thick.

Soak Tamarind and Jaggery in Warm water to hasten the process

If you have ready-made Tamarind Chutney, Skip the Tamarind part from the steps above and finally garnish with the chutney while serving.

The Usal this way is quite spicy, so go easy with Green Chillies if you want to avoid the Spice.

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